This recipe produced the most tender and delicious madeleines we have ever had. Do dry and dusty little cakes here! The glaze adds a burst of sweetness and helps keep the mads from drying out too quickly. The recipe is adapted from one by David Lebovitz.
Traditional madeleines rely on the whipping for loft. But we used baking powder to get a little oomph and to make sure we achieved the little "humps" on the back. If you use baking powder, they may take another minute or so to bake since the batter will rise higher. They’re done when the cakes feel just set if you poke them with your finger. Avoid overbaking them. There’s nothing better than a fresh, buttery madeleine.
Don't be tempted to speed the process on this recipe. The chilling of batter and pan are the key to perfect texture and shape. You need to be a little zen with these - or maybe channel your inner Parisienne.
If you like the tops of your mads more browned - we don't - bake them in the upper-third of your oven, so the tops get slightly-browned. You can also skip the glaze and eat the mads "naked" if you like.
Recipe makes 24 mini cakes. Glazed madeleines are best left uncovered, or not tightly-wrapped; they’re best eaten the day they’re made. They can be kept in a container for up to three days after baking, if necessary. We don’t recommend freezing them since the glaze will melt.
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